Two-thirds cup of cornmeal,
One-half cup of buckwheat,
One teaspoon of salt,
One-half teaspoon of white pepper.
Mix and add very slowly, stirring constantly. When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the scrapple. Set aside for twenty-four hours to mould. This can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes, rolled in flour and nicely brown in hot fat. Serve with tomato sauce.
SNOW PUDDING
One cup of milk,
Four level tablespoons of cornstarch.
Stir to dissolve the starch, then bring to a boil and cook slowly in hot water bath for half an hour, adding